Ingredients
1 sheet refrigerated pie crust2 cups eggnog1 cup milk1 package (4.6 ounces) cook-and-serve vanilla pudding mix1 tablespoon rum or 1/2 teaspoon rum extract1/8 teaspoon ground nutmegWhipped topping and additional ground nutmeg, optional
Preparation
Preheat oven to 425°. Unroll crust into a 9-in. pie plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired.
